Instructions: In a small bowl, combine the apricots and brandy and let steep while you prepare the vegetable mixture.

Meanwhile, in a large nonstick skillet, heat the oil until hot, not smoking, over medium heat. Add the shallots and garlic and cook, stirring frequently, until the shallots are softened, about 5 minutes. Add the bell peppers and cook, stirring frequently, until the peppers are softened, about 5 minutes.

Stir in the pine nuts and transfer to a large bowl. Add the corn bread, parsley, sage, rosemary, salt, and black pepper and stir to combine. Add the broth and the apricot mixture and stir until the corn bread is moistened.

Transfer to a 2 1/2-quart baking dish, cover with foil, and bake for 30 minutes, or until the stuffing is piping hot. Spoon into a medium bowl and serve.

This recipe yields 8 cups for 16 half-cup servings.

Content per 1/2 Cup Serving:
Helpful Hints: Homemade cornbread makes this stuffing special - best results, make it 1 day ahead and cut it into squares so it can dry out. Or you can substitute 8 cups of crumbled store-bought bread. The stuffing can be made earlier in the day and refrigerator in the baking dish. While its fine to prepare the stuffing ahead, remember, never stuff a bird until just before youre ready to roast.

Comments: Brightly flecked with red bell peppers and parsley, and crunchy with pine nuts, this moist corn bread stuffing will appeal to everyone.

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